Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation.

Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (ß1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and ß-glucans yielded the best emulsions by using ultraturrax stirring. ß-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted ß-glucans can be used as replacers of animal protein and additives in sauces.

Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying.

Apple pomace valuation has been impaired by its high perishability and absence of fast drying approaches demanded by industry. This work aimed to assess the feasibility of Microwave Hydrodiffusion and Gravity (MHG) process applied for apple pomace drying using discrete delivery powers (300-900 W) and comparison with hot-air drying (40-100 °C). To dry 0.4 kg of apple pomace (81% moisture), hot-air drying required 3.6-9.9 h with estimated water evaporation flux of 1.0-3.5 mL/min. For MHG, which processed 1.2 kg, these corresponded to 1.0-2.6 h and 5.1-13.9 mL/min. Furthermore, MHG allowed water recovery containing part of apple pomace phenolic compounds and carbohydrates. The dried pomace was stable for 2 years, after which phenolic compounds and polysaccharides were still recoverable by hot water extractions. These results pave the way for MHG to be used for apple pomace and other by-products preservation, boosting their conversion into valuable co-product for valuation of its components.

Phenolic profile, safety assessment, and anti-inflammatory activity of Salvia verbenaca L.

ETHNOPHARMACOLOGICAL RELEVANCE: Salvia species are known to have anti-inflammatory properties, and are traditionally used for healing purposes. Salvia verbenaca is an Algerian plant used for healing wounds and ulcers. AIM OF THE STUDY: This work aims to assess the acute and subacute safety of S. verbenaca and its possible anti-inflammatory activity as a mechanism contributing to its traditional applications. MATERIALS AND METHODS: Lethal toxicity of S. verbenaca hydromethanolic extract was evaluated against Artemia salina larvae, while acute and subacute toxicity were orally tested on mice. The anti-inflammatory activity was screened ex vivo using membrane stabilization and in vivo using xylene induced ear edema as an acute inflammation model. The antiradical, reducing power and iron chelating activities of S. verbenaca were also investigated in vitro, and phenolic compounds were determined using UHPLC-DAD-ESI-MSn. RESULTS: Salvia verbenaca extract contained high amounts of phenolic compounds (206 µg GAE/mg extract). The in vitro antioxidant activity showed promising radical scavenging ability, iron chelating (IC50: 189 µg/mL), reducing power and strong anti-lipid-peroxidation effect (IC50: 111 µg/mL). The extract had potential cytotoxic effect against Artemia salina larvae (LC50: 30 µg/mL), but did not exhibit any acute/subacute toxicity effect on mice. Salvia verbenaca inhibited hypotonic and heat induced hemolysis and also reduced 50% of xylene induced ear edema at 600 mg/kg bw. Rosmarinic acid and caffeoylmalic acid were identified as the major compounds. CONCLUSION: Salvia verbenaca hydromethanolic extract was found to be safe at acute and subacute levels. Its in vitro/in vivo antioxidant activity, membrane stabilizing properties and anti-inflammatory activity may be an important aspect of its wound healing and anti-ulcer traditional use.

Physicochemical Fingerprint of "Pera Rocha do Oeste". A PDO Pear Native from Portugal.

"Pera Rocha do Oeste" is a pear (Pyrus communis L.) variety native from Portugal with a Protected Designation of Origin (PDO). To supply the world market for almost all the year, the fruits are kept under controlled storage. This study aims to identify which classical physicochemical parameters (colour, total soluble solids (TSS), pH, acidity, ripening index, firmness, vitamin C, total phenols, protein, lipids, fibre, ash, other compounds including carbohydrates, and energy) could be fingerprint markers of PDO "Pera Rocha do Oeste". For this purpose, a data set constituting fruits from the same size, harvested from three orchards of the most representative PDO locations and stored in refrigerated conditions for 2 or 5 months at atmospheric conditions or for 5 months under a modified atmosphere, were selected. To validate the fingerprint parameters selected with the first set, an external data set was used with pears from five PDO orchards stored under different refrigerated conditions. Near infrared (NIR) spectroscopy was used as a complementary tool to assess the global variability of the samples. The lightness of the pulp; the b* CIELab coordinate of the pulp and peel; and the pulp TSS, pH, firmness, and total phenols, due to their lower variability, are proposed as fingerprint markers of this pear.

Thymus algeriensis Bioss & Reut: Relationship of phenolic compounds composition with in vitro/in vivo antioxidant and antibacterial activity.

Thymus algeriensis Bioss & Reut is an Algerian native plant traditionally used for culinary and medicinal purposes. To evaluate the in vivo antioxidant and antimicrobial properties of T. algeriensis, phenolic compounds were extracted using hydromethanolic solutions and administrated to Swiss albinos mice. It was observed that the plasma antioxidant capacity increased, as well as catalase and glutathione levels, whereas malondialdehyde decreased. In vitro assays confirmed that the extract scavenged 2,2-diphenyl-1-picrylhydrazyl, DPPH• (7 µg/mL), chelated (EC50: 512 µg/mL) and reduced iron ions (5.3 mM FeSO4/g), and inhibited ß-carotene bleaching (90% at 2 mg/mL). Antibacterial effects were also observed towards Salmonella typhimurium and Proteus mirabilis. However, the methanolic fraction obtained by reversed solid phase cartridge, showed antibacterial activity against Escherichia coli (MIC = 9.37 mg/mL), Proteus mirabilis (MIC = 4.68 mg/mL), Salmonella typhimurium (MIC = 7.06 mg/mL), Micrococcus luteus (MIC = 7.03 mg/mL), and Bacillus cereus (MIC = 2.34 mg/mL). UHPLC-DAD-ESI-MSn analysis showed that these properties could result from rosmarinic acid, caffeoyl rosmaniric acid, and kaempferol and eriodictyol glycoside derivatives. These results pave the way for the understanding of T. algeriensis traditional applications and its use for the development of novel food applications.

Sarcocornia perennis pectic polysaccharides orally administered to mice: Holistic histological evaluation of xenobiotic protection.

Sarcocornia perennis subsp. perennis is an edible halophyte with reported potential health benefits. To disclose the potential contribution of its polysaccharides to health benefits, in this work, hot water extracts were prepared and a holistic approach was performed, relating the simultaneous effects on different organs and molecular components administered orally, using the extract and the purified polysaccharides. The material rich in polysaccharides extracted with hot water was separated into two fractions by dialysis, allowing to obtain the pectic polysaccharides and the low molecular weight compounds. Oral administration of the extract and its fractions (120 mg/kg/day, 30 days) in mice was evaluated by histopathological analysis of liver, lymphoid (thymus and spleen) and reproductive organs (testis and epididymis). Extract and purified polysaccharides promoted a megakaryocytes increase in spleen, while low molecular weight compounds affected the reproductive organs (vacuolation and germ cells release in lumen), causing hydropic change in liver and degeneration of seminiferous tubules. This is the first study on polysaccharides from Sarcocornia. These pectic polysaccharides were shown to protect the immune and reproductive systems against toxic chemicals inducers of oxidation reactions. Their purification is a fundamental step, since the low molecular weight compounds of the edible parts may contribute to lesions in reproductive organs.

Revisiting the chemistry of apple pomace polyphenols.

Hot water is an easily implementable process for polyphenols extraction. To evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assessed before and after hot water extraction, followed by extractions with aqueous/organic solutions. As determined by UHPLC-DAD, flavan-3-ols were the main apple native polyphenols. Their amount decreased 50% after hot water extraction, while the other classes remained unchanged. Dihydrochalcones and hydroxycinnamic acid oxidation products, were also observed, alongside with non-extractable oxidised procyanidins that represented more than 4-fold the amount of native apple polyphenols in the pomace. Microwave superheated-water extraction of the insoluble cell wall material in water/acetone solutions and the high amounts of polyphenols that were insoluble in water/ethanol solutions suggested that oxidised procyanidins could be covalently linked to polysaccharides. These complexes represented up to 40% of the available polyphenols from apple pomace, potentially relevant for agro-food waste valuation.

Influence of grain particle sizes on the structure of arabinoxylans from brewer's spent grain.

BSG was milled and sieved and six different grain fractions of different particle sizes (PS) were obtained: PS ≤ 63 µm (PSA); 63 µm < PS ≤ 90 µm (PSB); 90 µm250 µm (PSF). SEM images showed that for the highest particle sizes, cells were still intact while for the smallest particles disruption of cells occurred. The sugar analysis of the grains showed the constant presence of arabinoxylans (AX) and the maximum amount was observed in PSC. AX rich extracts were obtained for all grain fractions presenting different estimate degrees of polymerisation (DP) and degrees of branching (DB). With the decreasing of grain PS, smallest and more branched polymers were extracted; the smallest AX in PSC, and the more branched AX in PSA and PSB. Residual arabinogalactans (AG) were extracted from PSD to PSA. Starch was present in all extracts accounting for 8-10% of the composition of the extract. AX rich extracts with different DP and DB were obtained from different grain PS.

Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction.

Arabinoxylan (AX) rich extracts from brewer's spent grain (BSG) were produced by the application of ultrasound-assisted extraction (UAE) and conventional alkaline extraction (AKE). UAE and AKE were optimised for the production of the highest yield of ethanol insoluble material using response surface methodology (RSM). The efficiency of UAE was established by the significant reduction of time (7h to 25 min) and energy when compared to AKE, to recover similar amounts of AX (60%) from BSG, leading to the production of starch-free AX-rich extracts.